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hapybirthday hashtag performance

#HappyBirthday celebrates joy, love, and connection. Users share birthday wishes, creative gifts, heartfelt messages, fun surprises, party highlights, and memorable moments with friends and family, fostering community and celebration.
Celebrating Me.🎂 @Alyssa @mariamk #birthdaygirl #mybirthday #fyp #fypage #grwm #somalimodel #hapybirthday
21.2k
Celebrating Me.🎂 @Alyssa @mariamk #birthdaygirl #mybirthday #fyp #fypage #grwm #somalimodel #hapybirthday
Sweets for my sweet. Happy birthday, meu amor! Brazilian Coconut Cake Ingredients 2 sticks of butter, softened 2 ¼ cups sugar 5 eggs, yolks and eggs separated 1 tsp vanilla extract 3 cups all-purpose flour 1/2 cup whole milk 1 (13.5 ounces) can coconut milk 1 ½ tbsp baking powder 1/8 tsp cream of tartar Pinch of salt For the Coconut Glaze: 1 (13.5 ounces) can coconut milk 1 (14 ounces) can sweet condensed milk 1 ½ cups of coconut flakes Directions: Line 2 (10-inch) round springform pans with parchment paper. Grease and dust lightly with flour. Preheat oven to 350°F. Combine the butter, sugar and egg yolks in a large bowl. Using an electric hand mixer, beat on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Add the vanilla and mix well. The mixture might look curdled. Don’t worry, that’s normal! In a separate bowl, sift together the flour, baking powder and salt. With the mixer on low speed, alternate between adding the dry ingredients and the wet ingredients (milk and coconut milk), beginning and ending with the dry ingredients. Mix until just combined. Set aside. In a separate bowl, beat the egg whites and cream of tartar on high speed until stiff peaks form. Gently fold the egg whites into the batter until evenly blended. Pour the batter into the prepared cake pan and bake in the center of the oven for 40 to 45 minutes, until the top is browned and a cake tester comes out clean. While the cake is baking, make the “sauce” by whisking together the coconut milk and the sweet condensed milk. Mix until well combined. Set aside. When the cake is baked, but still warm, remove from pan and cut it in half and moisten the bottom part with half of the coconut glaze. Place the top part on top of that and, using a toothpick, poke holes all over its surface. Pour the remaining sauce until the cake absorbs everything. Sprinkle with the shredded coconut and refrigerate until cold, for at least 4 hours. Serve chilled and enjoy! #hapybirthday #coconutcake #EasyRecipe #birthdaycake #relationshipgoals
1.5k
Sweets for my sweet. Happy birthday, meu amor! Brazilian Coconut Cake Ingredients 2 sticks of butter, softened 2 ¼ cups sugar 5 eggs, yolks and eggs separated 1 tsp vanilla extract 3 cups all-purpose flour 1/2 cup whole milk 1 (13.5 ounces) can coconut milk 1 ½ tbsp baking powder 1/8 tsp cream of tartar Pinch of salt For the Coconut Glaze: 1 (13.5 ounces) can coconut milk 1 (14 ounces) can sweet condensed milk 1 ½ cups of coconut flakes Directions: Line 2 (10-inch) round springform pans with parchment paper. Grease and dust lightly with flour. Preheat oven to 350°F. Combine the butter, sugar and egg yolks in a large bowl. Using an electric hand mixer, beat on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Add the vanilla and mix well. The mixture might look curdled. Don’t worry, that’s normal! In a separate bowl, sift together the flour, baking powder and salt. With the mixer on low speed, alternate between adding the dry ingredients and the wet ingredients (milk and coconut milk), beginning and ending with the dry ingredients. Mix until just combined. Set aside. In a separate bowl, beat the egg whites and cream of tartar on high speed until stiff peaks form. Gently fold the egg whites into the batter until evenly blended. Pour the batter into the prepared cake pan and bake in the center of the oven for 40 to 45 minutes, until the top is browned and a cake tester comes out clean. While the cake is baking, make the “sauce” by whisking together the coconut milk and the sweet condensed milk. Mix until well combined. Set aside. When the cake is baked, but still warm, remove from pan and cut it in half and moisten the bottom part with half of the coconut glaze. Place the top part on top of that and, using a toothpick, poke holes all over its surface. Pour the remaining sauce until the cake absorbs everything. Sprinkle with the shredded coconut and refrigerate until cold, for at least 4 hours. Serve chilled and enjoy! #hapybirthday #coconutcake #EasyRecipe #birthdaycake #relationshipgoals
#hapybirthday #3 #baileconmihija
941.0
#hapybirthday #3 #baileconmihija

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